Scallop Salad with Snow Peas
pounds sea scallops or bay scallops
1/4 cup dry white wine
1 medium shallot, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces snow peas, trimmed
4 green onions (include greens) thin sliced
1 medium red pepper, cored, seeded and cut thin -- strips
2 tablespoons minced cilantro or dill
3/4 cup low cal mayonnaise
1/4 cup plain lowfat yogurt
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon curry powder
1 clove garlic, minced
1/4 teaspoon black pepper
In 10" skillet, combine scallops (if using sea scallops, cut into 3/4" pieces),
wine, shallot, salt and pepper with enough cold water to just cover the
scallops. Bring to a boil over medium high heat, then immediately reduce heat to
low, and simmer gently for 1 minute or until tender. (When done, sea scallops
spring back to your touch; bay scallops lose their pinkish color). Remove from
the heat, drain in colander, and cool. At this point scallops can be
refrigerated for up to 24 hours.
In large saucepan, bring 2 quarts of water to boil over high heat; add snow peas
and cook until they turn bright green, about 1 minute. Drain and refresh under
cold running water and then pat dry. Wrap the snow peas, green onions and red
pepper separately in dampened paper towels and store in plastic bags.
Refrigerate until ready to serve.
To make dressing, in small bowl, whisk dressing ingredients together until well
combined. Refrigerate until ready to use. Will keep for up to 4 days. To serve,
in large bowl, toss together the scallops, veggies and dressing. Serve as entree
for lunch or light supper. Good with crusty french bread. Serves 4.